1,591 lima recipes

Freezer fajitas: marinated sirloin steak frozen with frozen fajita vegetables for a make-ahead Tex-Mex weeknight dinner. Thaw, sear, and serve in flour tortillas with salsa.

Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Red snapper parfait layers Creole-spiced seared snapper with a tropical papaya-coconut salsa in chilled glasses. A bright, sweet-and-spicy seafood starter dressed up in lime, cilantro, and jalapeno.

Chili-spiced chicken breast with fresh avocado salsa, tomato, and lime on corn tortillas. A quick, healthy Mexican-style microwave dinner in under 25 minutes.

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Fettuccine tossed with a quick chunky tomato-chile sauce, cubed avocado, cilantro, and lime juice. Mexican-leaning pasta with a fresh, no-cook avocado finish.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Crispy baked rice cups filled with creamy guacamole and salsa, a vegetarian Mexican appetizer with edible cheddar-cumin shells. Bite-size party food made in a mini muffin tin.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Chipotle-spiced grilled shrimp tucked into charred corn tortillas with a chunky avocado-tomatillo salsa verde. These quick shrimp tacos come together in under 40 minutes for an easy weeknight fiesta.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.